Wild Fork Tamarind Pork Ribs & Jamaican Jerk Chicken Wings and Wagyu Burgers with Sofrito and Queso Blanco Recipes | Nationwide

Wild Fork Oven-Baked Tamarind Pork Ribs & Jamaican Jerk Chicken Wings with Mango Rum Dip

Serving 8
Prep Time: 35 minutes
Cook Time: 3 hours 10 minutes


Pork Ribs

3.5 lbs Antibiotic Free Pork St. Louis Spare Ribs, Thawed
¼  Cup Canola Oil
½  Cup Smoked Pecan Wood Rub
To Taste Coarse Sea Salt
2   Cups BBQ Sauce
2/3 Cups Seedless Tamarind Paste, Sweetened
½  Cup Water

Chicken Wings

2.5 lbs Chicken Wing Sections, Thawed
1  Tbsp. Fresh Lime Juice
1  Tbsp. Granulated Garlic
2 Tbsp. Calypso Jerk Rub Seasoning
1  Tsp. Fresh Thyme Leaves
To Taste Coarse Salt
To Taste Ground Peppercorns

Mango Rum Dip

12 Oz. Mango Chutney
2  Fl. Oz. Rum
4  Fl. Oz. Chicken Broth or Water

For the Oven-Baked Pork Ribs with Tamarind BBQ Sauce

Pat pork racks dry with paper towels and rub oil all over the ribs. Mix Smoked Pecan Wood Rub with salt. Rub the spice mix all over the ribs. Place on a sheet pan lined with aluminum foil and cover tightly with additional foil. Refrigerate for 2 hours for better flavor.

Prepare the Tamarind BBQ Sauce. In a small saucepan, heat the water. Whisk in tamarind paste and mix until diluted. Mix in BBQ Sauce and keep warm. Preheat oven 325°F degrees. Bake ribs until tender, about 2 hours.

Increase temperature to 400°F. Uncover ribs, brush the BBQ sauce over the ribs and continue to cook for another 15 minutes* until nicely glazed and edges are browned. *USDA recommends cooking pork to a minimum internal temperature of 145°F.

For the Jamaican Jerk Chicken Wings with Mango Rum Dip:

Place chicken wings in a bowl and toss with lime juice. Season with granulated garlic, jerk seasoning, and thyme. Add salt to taste. Cover and refrigerate for at least an hour for additional flavor.

Prepare the dip. Mix Mango Chutney, rum, and chicken broth or water.

Preheat the oven to 375°F.

Spray a roasting pan with non-stick spray. Place the seasoned wings on the pan, sprinkle with Calypso Jerk Rub, and roast for 20 minutes. Turn wings on the other side, sprinkle with Jerk Rub, and continue to roast for 15-20 more minutes.

* Skin should be crispy and golden brown. Sprinkle with ground peppercorns.

Transfer to a platter and serve hot with mango rum dip. *USDA recommends cooking poultry to a minimum internal temperature of 165°F.

Wagyu Burgers with Sofrito & Queso Blanco

Serving 4
Prep Time: 10 minutes
Cook Time: 20 minutes


1lb Ground Wagyu Beef

To Taste Coarse Sea Salt
To Taste Freshly Ground Black Peppercorns
1 Per Burger Grilling Cheese, Sliced
1 Tbsp Olive Oil
10 Oz Pepper Trio with Onions – Flav R Pac, Thawed
Qty 2 Cubes Frozen Garlic – Dorot
1 Tbsp. Fresh Cilantro
4 Buns Brioche Hamburger Buns – Cusanos, Cut in Half

Pink Aioli:

¾ Cup Mayonnaise
2 Tbsp. Ketchup
1 Lime Juice and Zest
1 Cube Frozen Garlic – Dorot


In a medium bowl, season the ground beef with salt and pepper. Form into 4 – 4 oz. burgers.

Mix all ingredients of aioli and keep refrigerated.

Heat the olive oil in a medium sauté pan. Add the three pepper trio and garlic and cook until wilted.
Add salt, pepper, and cilantro. Stir and remove from heat. Cover and keep warm. Heat the brioche buns over the grill.

Preheat grill or pan over medium heat and cook burgers for 6-8 minutes on each side.

* On the last 2 minutes of cooking, place a slice of grilling cheese over burger and cook until melted.

Place on a platter and assemble burger by placing 1Tbsp. of aioli on the bottom of the bun, then place cooked burger with melted cheese and sofrito.
Top with bun. *USDA recommends cooking ground beef to a minimum internal temperature of 160°F.


Zulma Torres

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